5590 Merrick Road, Massapequa, NY 11758 (917) 886-5119
Chef Aless Catering
Chef Aless Catering
5590 Merrick Road, Massapequa, NY 11758 (917) 886-5119
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Menus

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    a bunch of food on a table
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    • Passed Hor D'oeuvres

    a bunch of food on a table

    • Wild Mushroom and Caramelized Shallot Crostini with Gruyère Cheese

    • Ahi-Tuna Poke Tostadas with Mango and Candied Jalapeño

    • Seared Sea Scallop Spoons with Mint-Pea Purée

    • Crab Slider with Pomegranate Seeds and Mango Dressing

    • Grandad's Duck Rillettes Crostini with Aged Balsamic Drizzle

    • Edamame Dumpling with Spicy Soy Dip

    • Crispy Sushi Rice Cakes with Salmon Tartare, Soy Glaze, Scallions, Sriracha Mayonnaise and Sesame Seeds

    • Lobster Waffle Cones

      Mini cones with Montauk lobster salad

    • Soy-Ginger Tuna Tartare Cucumber Bites

    • Mini Beef Wellington Bites

    • Olive and Sun-Dried Tomato Tapenade and Polenta Bites

    • French Onion Soup Puffs

    • Fig and Brie Puff with Aged Balsamic

    • Wedge Salad and Blue Cheese Skewers

    • Caprese Skewers

    • Shrimp and Chorizo Lollipops

    • Duck Taquitos

      Celery root remoulade and mango sauce

    • Pulled Pork Taquitos

      Raisin cabbage and plum sauce

    • Polenta Crostini, Butternut Squash, Ricotta and Sage

    • Wild Mushroom and Caramelized Shallot Crostini with Gruyère

    • Crostini with Manchego and Blackberry

    • Niman Ranch Beef Hot Dog Lollipops in A Blanket with Mustard-Mayo Dip

    • Merguez and Pepper Skewers with Harissa Mayonnaise

    • Asparagus Risotto Balls with Red Pepper-Tarragon Romesco

    • Spicy-Shrimp Cocktail

    • Smoked Salmon and Caviar Blinis

    • Filet Mignon/Chimichurri and Pickled Red Onion

    • Seared Tuna Tostadas with White Bean Purée, Heart of Palm, Tomatillo Salsa and Cilantro

    • Cocktail Lobster Roll Sliders

    • Rosemary Balsamic Filet Mignon and Potato Skewers

    • Caviar and Crème Fraîche Baby Potatoes

    • Potato and Truffle Croquettes with Garlic-Lemon Aioli

    • Paprika Shrimp with Avocado-Dill Crema

    • Hummus, Cucumber and Pickled Red Pepper Bites with Lime Spice

    Sweets

    • Petits Fours

      Mini French pastry assortment and chocolates

      6,8,10

    • Macarons

      6,8,10

    • Mignon

      Assortment of mini Italian pastries

      6,8,10

    • Traditional Italian Biscotti Minis

      6,8,10

    • Baby Cakes

      Assortment of bite sized cakes: vanilla, royal chocolate, German chocolate, blueberry, peach bellini, orange cream

      6,8,10

    Seated Dinner Menu

    a bowl of food on a plate

    Salads

    • Little Gem and Beet Salad with Pistachio on A Yogurt-Dill Dressing

    • Beet, Avocado, Basil and Pine Nut Salad with A Beet-Balsamic Vinaigrette

    • Baby Kale, Candied Walnuts, Cranberries, Toasted Pumpkin Seeds, Roast Butternut Squash

    • Peach, Avocado and Cucumber Salad with Feta Cheese an Herbed Vinaigrette

    • Frisée Salad with Marcona Almonds and Lardons

    • Smoked Duck, Watercress, Lentils and Herbed Vinaigrette

    • Citrus Salad with Avocado, Grapefruit, Radicchio, Pistachios, Tarragon and Orange-Vinegar Dressing

    • Watermelon, Basil and Feta Cheese Salad

    • Caesar Salad

      Baby romaine chopped, garlicky croutons, cherry tomatoes, French bacon topped with a parmesan crisp

    • Wedge Salad

      Baby romaine, French bacon, croutons, cherry tomatoes, blue cheese and green goddess dressing

    Main Courses

    • Za’atar and Pistachio Crusted Lamb Chops with Rosemary Jus with Potatoes Lyonnaise and Asparagus

    • Filet Mignon in A Red Wine Reduction Topped with Two Paprika Shrimp, Truffle Mashed and Haricots Vert

    • Grilled Rosemary Marinated Hanger Steak on A Tomato-Jam Topped with Caramelized Shallots with Potato Gratin

    • Braised Short Ribs with Scallions and A Sweet-Spicy Soy Sauce, Baby Ginger Broccolini and Garlic Mashed

    • Aless’s Famous Roast Chicken: Stuffed with Herbs, Clementines, Sage-Butter, with Farfalle Au Jus and Haricots Vert

    • Pan-Seared Duck Breast, Cassis Reduction, Black Currants, Rice Pilaf and Haricots Vert

    • Chicken Provence

      Chicken breast stuffed with Provence herbs au jus served with watercress mashed potato and summer squash medley

    • Miso-Butter Chilean Bass Over Soy-Ginger Vegetable Medley

    • Seared Sea Scallops Orange-Tarragon Beurre Blanc, Garlic Mashed and Sautéed Spinach

    • Long Island Bass in A Lemon, Caper, White Wine Sauce Over Garlic Mashed with Sautéed Spinach

    • Branzino with A Tarragon-Romesco Sauce Served with Vegetarian Pearl Couscous

    • Caribbean Lobster Coconut Curry with Zucchini, Carrots, Cucumbers and Cilantro Served with Sticky Rice

    • Fresh Pappardelle with Black Truffle Cream Sauce

    • Cavatelli with Duck Ragu

    • Vegan Cauliflower Almondine Over Rice Pilaf with Sautéed Spinach

    Meat

    a plate of food

    All small farms and local when possible

    • Za’atar and Pistachio Crusted Lamb Chops with Rosemary Jus

    • Filet Mignon in A Red Wine Reduction

    • Grilled Rosemary Marinated Hanger Steak on A Tomato-Jam

    • Grilled Sweet-Spicy Hanger Steak with Chimichurri Sauce

    Poultry

    All no hormones, and no antibiotics small farms

    a plate of food

    • Aless’s Famous Roast Chicken

      Stuffed with herbs, clementines, sage-butter

    • Pan-Seared Duck Breast in A Cassis Reduction with Black Currants

    • Duck Cassoulet

      Duck leg confit served over white bean and tomato stew with kielbasa, French bacon and sweet sausage

    • Chicken Provence

      Chicken breast stuffed with Provence herbs au Jus

    • Roasted Chicken with Clementine and Pomegranate Salsa

    • Marinated Grilled Chicken Breast with Strawberry Salsa

    • Soy-Ginger Marinated Chicken Thighs with Ginger-Mango Sauce

    • Tequila-Lime Grilled Chicken Breast

    • Coq au Vin

      Chicken on the bone with mushrooms, red wine, pearl onions and mushrooms

    Fish and Seafood

    a plate of food on a table

    • Asian Style Flakey Miso-Butter Chilean Bass

    • Seared Sea Scallops Orange-Tarragon Beurre Blanc

    • Long Island Bass in A Lemon, Caper, White Wine Sauce

    • Branzino with A Tarragon-Romesco Sauce Served

    • Caribbean Lobster Coconut Curry with Zucchini, Carrots, Cucumbers and Cilantro

    • Black Miso Cod with Edamame and Carrot Fried Rice

    • Seared Sea Scallops with Pomegranate and Meyer Lemon

    • Grilled Shrimp in An Avocado-Dill Crema

    • Grilled Rum-Coconut Shrimp with Pineapple Salsa

    • Salmon California

      Oven baked salmon on an avocado-dill mousse

    • Crab Cakes with Mango and Pineapple Salsa

    • Baked Halibut with Orange-Tarragon Beurre Blanc

    • Wild Striped Bass with White Wine, Caper and Brown-Butter

    • Pan-Seared Sea Scallops on A Mint-Pea Purée

    • Lobster Tails Scampi

      White wine, lemon, parsley and butter

    • Whole Lobster with Lemon-Aioli and Butter on The Side

    Pasta

    a plate of food on a table

    • Carbonara Linguine with Lobster, Pancetta, Arugula, Cherry Tomatoes and Shaved Black Truffle

    • Linguine with Cremini Mushrooms and Spinach in A Saffron Broth

      vegan

    • Farfalle Pasta with Sausage, Tomato, Cream and Basil

    • Rigatoni with Lobster, Kale, Vidalia Onion in A Pumpkin-Cream Sauce

    • Cavatelli with Duck Ragu

    • Fresh Pappardelle in A Black Truffle Cream Sauce

    • Capellini a la Vongole

      Clams, white wine, butter and parsley

    Sides

    a plate of food with broccoli

    • Honey-Thyme Baby Carrots

    • Brussel Sprout Gratin

    • Brussel Sprouts with Lardons, Shallots and Garlic

    • Duck Fat Roast Yukon Gold Potatoes

    • Sriracha-Maple Tricolor Cauliflower

    • Artisanal Mac and Cheese

    • Lobster Mac and Cheese

    • Grilled Asparagus with Provence Herbs and Parmesan

    • Vegetable Tian

      French vegetable stack with red onion, heirloom tomato, yellow squash, zucchini and herbs

    • Ratatouille

      Provincial summer French stew with zucchini, peppers, onions, yellow squash, peppers, tomatoes and herbs

    • Coconut Rice

    • Warm Kale and Mushroom Salad

    Sandwiches

    a close up of a hot dog

    • Lobster Rolls

      Lobster salad on mini sliders or potato buns with sliced iceberg

    • Croque Monsieur or Madame

      French hot sandwich with ham and cheese with or without a fried egg

    • Warm Chicken Breast, Pesto, Sliced Apple and Brie on Baguette

    • Filet Sliders with Boursin, Fried Leeks and Heirloom Tomato

    • Turkey Burgers with Avocado and Sour Cherry Jam

    • Merguez Sausage with Arugula and Harissa Mayonnaise on Baguette

    • Pulled Pork Slider with Raisin Slaw on Brioche Bun

    • Vegan Sliders with Pesto and Heirloom Tomato on Potato Bun

    Brunch

    a pizza with cheese and broccoli

    • Poached Eggs Shakshuka with Ratatouille: Eggs Poached in A French Provincial Stew with Zucchini, Yellow Squash, Tomato, Peppers and Herbs

    • Vegetarian Frittata

      Spinach, mushroom, and peppers topped with gruyère

    • Croque Monsieur or Madame

      French hot ham and cheese sandwich with or without fried egg

    • Croissant French Toast with Bacon, Sausage and Berries

    • Nutella Crepes with Berries, Homemade Chantilly Cream

    • Eggs Benedict on A Croissant with Smoked Salmon or Canadian Bacon

    • Viennoiserie Assortment

      Mini croissants, chocolate croissant, baguette and mini jams

    • Fruit Platter

    • Sausage/Bacon/Ham

    • Granola/Yogurt/Berries

    Ideal for Summer BBQ Buffet

    a bunch of food on a table

    • Grilled Filet/Porterhouse/Hangar with Array of Sauces

    • Béarnaise/Poivre/Red Wine/Chimichurri Sauce

    • Grilled Paprika Shrimp with Avocado-Dill Crema

    • Grilled Rum-Coconut Shrimp with Pineapple Salsa

    • Herbes De Provence Grilled Chicken Breast with Strawberry-Basil, Aged Balsamic Salsa

    • Lobster Boil

      Lobster, clams, mussels, shrimp, potatoes, corn on seaweed with drawn butter

    • Watermelon, Basil and Feta Cheese Salad

    • Vegetarian Israeli Couscous Salad

    • Long Island Heirloom Tomatoes Caprese Salad

    • Montauk Lobster Rolls

    • Lamb and Merguez Skewers with Peppers and Harissa/mayonnaise or Yogurt Cilantro Dip

    • Soy-Ginger Marinated Short Ribs

    • Grilled Sweet-Spicy Hanger Steak with Lemon-Garlic Aioli Dip

    • Avocado-BLT Slaw

    • Lobster Mac and Cheese

    • Bicolor Summer Corn Off the Cob with Shallots and Butter

    Desserts

    a plate of birthday cake on a table

    • Petits Fours

      Mini French pastry assortment and chocolates

    • Mignon

      Assortment of mini Italian pastries

    • Traditional Italian Biscotti Minis

    • Baby Cakes

      Assortment of bite sized cakes: vanilla, royal chocolate, German chocolate, blueberry, peach bellini, orange cream

    • Lemon Meringue Tart

    • Napoleon

    • Créme Brûlée

    • Chocolate Mousse

    • Profiteroles with Nutella and Chantilly

    • Chocolate Mousse Cake

    Drop Off Deliveries

    a group of sushi on a table

    • Aless’s Brunch Spread

      Vegetarian frittata: today’s vegetables topped with gruyère

      Nutella and fruit crepes

      Sausage

      Bacon

      Granola/berries/yogurt

      Croissants/baguette/butter/jelly

    • Aless’s Famous Roast Chicken

      Sautéed paprika jumbo shrimp

      Pasta with chicken jus

      Summer salad: greens, strawberries, tomatoes, cucumbers, feta cheese and green

      Goddess dressing

    • Rosemary Hanger Steak with Tomato Jam

      Roast herb chicken on the bone

      Garlic mashed potatoes

      String beans with garlic and XVOO

      Caesar salad

    • Roast Herb Chicken on The Bone

      Farfalle with vegetables and romesco sauce

      String beans with garlic and XVOO

      Summer salad: greens, strawberries, cucumbers, tomatoes, feta and green goddess dressing

    • Make Your Own Chicken Niçoise Salad

      Greens, chicken breast, haricots vert, boiled potatoes, boiled egg, peppers, olives, red onion, and balsamic dressing caprese sandwich prosciutto and mozzarella with basil, aged balsamic and XVOO on French baguette

    • Oven Baked Salmon White Wine Caper Sauce

      Grilled lemon-sage chicken breast

      Croque monsieur mini sandwiches (ham and cheese melted)

      Pesto pasta salad with vegetables

      Baby romaine with tomatoes and croutons with balsamic dressing

    • “Chef Aless’s salads”

      All served either Individual or family style

    • Mexican Fiesta

      Grilled marinated chicken or steak

      Romaine chopped

      Fresh corn off the cob

      Queso blanco

      Black beans

      Cherry tomatoes

      Cilantro-olive oil lime dressing

    • Asian Salad

      Miso-glazed salmon or chicken

      Cabbage

      Carrots

      Clementines

      Edamame

      Crunchy wontons

      Soy-ginger vinaigrette

    • The Nicoise

      Sushi tuna or chicken

      Mesclun greens

      Haricots vert

      Peppers

      Olives

      Red onion

      Cherry tomatoes

      Balsamic vinaigrette

    • Fall Salad

      Grilled herb chicken

      Baby kale

      Butternut squash

      Clementines

      Pumpkin seeds

      Cranberries

      Artisanal orange vinaigrette

    • The Vegetarian

      Baby arugula

      Candy beets

      Goat cheese crumble

      Croutons

      Aged balsamic and olive oil dressing

    • Add Ons

      Grilled chicken

      Mixed vegetables

      String beans

      Garlic mashed

      Baked potato

    • Desserts

      Lemon meringue tart

      Chocolate mousse

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